White Fudge

Directions

1. 1
   Lightly butter an 8 inch square dish and set aside.
2. 2
   In a heavy sauce pan combine sugar, sour cream, milk, butter, corn syrup and salt.
3. 3
   Stir over medium heat until sugar is dissolved and the mixture reaches a boil.
4. 4
   Boil 9 to 10 minutes until 238° on a candy thermometer, or soft ball stage.
5. 5
   Remove from heat and let stand until cooled and 110°.
6. 6
   Add vanilla and beat until mixture begins to lose its gloss.
7. 7
   Quickly stir in pecans and cherries.
8. 8
   Pour into buttered dish and let stand until firm. Makes 1 1/2 lbs.